Regarding the fritters, the most important reason for the fritters is that they can be foamed during the frying process. The fritters that are made out are crispy and soft inside. So how can you blow up the bubbles? This is related to the dough. After the dough is added to the water, it should be fully reinforced, the surface is smooth and can be elongated. Then, the fritter is fermented in the back and will fully expand during the frying process. It will not be dead until it is blown out! When you look up, it is very elastic, this is the most important! Because we are using yeast fermentation, don't worry about it when it is fermented. There will be a baking soda or a base neutralizing taste. When you fry, you will have this feeling of bulkiness! About soy milk, my soymilk machine is three beans, add a glutinous rice to cook the fragrant soy milk. The beans should be soaked in advance, and the glutinous rice should not be soaked. Soymilk added with glutinous rice will be thicker and better!
Baking soda or alkali is placed next to the water of 5 grams, and all other materials are in the state of the picture.
Apply the oil to the fresh-keeping bag and put the dough inside to ferment
After about three hours, the bag is fully inflated and the bubbles are rich inside.
Take it out and spread it on the chopping board
Plus the soda water just above, remember that only the hands will not touch the water.
Put it back in the bag and continue to ferment. I did it at night, and by this point I will be finished. Put it in the refrigerator and take it out the next day.
After being taken out the next day, the length of the hair was thin. The longer and thinner, the more fragrant it is. Remember the process of the dough being slack
Then cut into two pieces of connected noodles as shown
Measure the oil temperature, about 180 degrees
Immediately after the fritters enter, they swell
Fried to golden yellow, the time is very short, pay close attention. Otherwise it will paste
Look at the fried oil, crystal clear, absolutely different from the black oil outside, rest assured! And the amount of oil is not a lot.
1, the dough is relatively wet, it is convenient to use a bread machine or a blender. It's not good, you use the egg beater, this home has it. The kind with a stir bar. 2, the whole process can be applied to the oil during operation. This will not stick. Oil is applied to the chopping board as long as it is in contact with the dough. Prepare a brush.